ascorbic-acid and tartaric-acid

l-Ascorbate (vitamin C) has well-documented roles in many aspects of redox control and anti-oxidant activity in plant cells. This Botanical Briefing highlights recent developments in another aspect of l-ascorbate metabolism: its function as a precursor for specific processes in the biosynthesis of organic acids.. The Briefing provides a summary of recent advances in our understanding of l-ascorbate metabolism, covering biosynthesis, translocation and functional aspects. The role of l-ascorbate as a biosynthetic precursor in the formation of oxalic acid, l-threonic acid and l-tartaric acid is described, and progress in elaborating the mechanisms of the formation of these acids is reviewed. The potential conflict between the two roles of l-ascorbate in plant cells, functional and biosynthetic, is highlighted.. Recent advances in the understanding of l-ascorbate catabolism and the formation of oxalic and l-tartaric acids provide compelling evidence for a major role of l-ascorbate in plant metabolism. Combined experimental approaches, using classic biochemical and emerging 'omics' technologies, have provided recent insight to previously under-investigated areas.

Topics: Ascorbic Acid; Fruit; Oxalic Acid; Plants; Tartrates; Vitis

The object of the study was to test whether high dose ascorbic acid (AA) could normalize glomerular hyperfiltration in insulin-dependent diabetes mellitus (IDDM) patients. A prospective, double-blind, randomized, placebo (tartaric acid, TA) controlled study design was used, with parallel treatment lasting 4 weeks. Measurements were made before and after treatment, on 24 normoalbuminuric, normotensive male IDDM patients, who were randomized to ascorbic acid (n = 12, age 35 years (18-39), diabetes duration 12 years (2-12), BP 128/82 mmHg (SD 14/6)), or to placebo (TA) (n = 12, age 30 years (19-36), diabetes duration 8 years (2-17), BP 119/75 mmHg (SD 9/7). The intervention consisted of 6 enterosoluble tablets of 500 mg AA or 213 mg TA, twice a day, being daily doses of 6 g AA or 2.55 g TA. No significant differences in any of the parameters measured were seen, when comparing results following AA or placebo treatment. The glomerular filtration rate (GFR, clearance of 125I-iothalamate) was unchanged while effective renal plasma flow (ERPF, clearance of 131I-hippuran) tended to decline in both groups. The GFRs before and after treatment in the AA-treated group were 141 (SD 15) and 134 (SD 12) ml min-1 1.73 m-2; NS (2p = 0.09). In the TA-treated group they were 142 (SD 19) and 137 (SD 16) ml min-1 1.73 m-2; NS (2p = 0.20). The ERPFs in the AA group were 584 (SD 93) and 545 (SD 47) ml min-1 1.73 m-2; (2p = 0.06). In the TA group they were 618 (SD 108) and 574 (SD 98) ml min-1 1.73 m-2 (2p = 0.03). The filtration fractions (FFs) in the AA group were 0.244 and 0.246 NS.(ABSTRACT TRUNCATED AT 250 WORDS)

Topics: Adolescent; Adult; Ascorbic Acid; Blood Glucose; Blood Pressure; Diabetes Mellitus, Type 1; Double-Blind Method; Glomerular Filtration Rate; Humans; Kidney; Male; Renal Plasma Flow, Effective; Tartrates; Vascular Resistance

Animals use sour taste to avoid spoiled food and to choose foods containing vitamins and minerals. To investigate the response to sour taste substances during vitamin C (ascorbic acid; AA) deficiency, we conducted behavioral, neural, anatomical, and molecular biological experiments with osteogenic disorder Shionogi/Shi Jcl-od/od rats, which lack the ability to synthesize AA. Rats had higher 3 mM citric acid and 10 mM AA preference scores when AA-deficient than when replete. Licking rates for sour taste solutions [AA, citric acid, acetic acid, tartaric acid, and HCl] were significantly increased during AA deficiency relative to pre- and postdeficiency. Chorda tympani nerve recordings were conducted to evaluate organic acid taste responses in the AA-deficient and replete rats. Nerve responses to citric acid, acetic acid, and tartaric acid were significantly diminished in AA-deficient rats relative to replete controls. There was no significant difference in the number of fungiform papillae taste buds per unit area in the AA-deficient rats relative to the replete rats. However, mRNA expression levels of Gnat3 (NM_173139.1), Trpm5 (NM_001191896.1), Tas1r1 (NM_053305.1), Car4 (NM_019174.3), and Gad1 (NM_017007.1) in fungiform papillae taste bud cells from AA-deficient rats were significantly lower than those in replete rats. Our data suggest that AA deficiency decreases avoidance of acids and reduces chorda tympani nerve responses to acids. AA deficiency downregulates some taste-related genes in fungiform papillae taste bud cells. However, the results also reveal that the mRNA expression of some putative sour taste receptors in fungiform papillae taste bud cells is not affected by AA deficiency.

Topics: Animals; Ascorbic Acid; Ascorbic Acid Deficiency; Chorda Tympani Nerve; Rats; RNA, Messenger; Taste; Taste Buds

Tartaric acid has high economic value as an antioxidant and flavorant in food and wine industries. l-Tartaric acid biosynthesis in wine grape (

Topics: Aldo-Keto Reductases; Ascorbic Acid; Catalytic Domain; Glyoxylates; Plant Proteins; Pyruvic Acid; Substrate Specificity; Sugar Acids; Tartrates; Vitis

Physicochemical characteristics and phytochemical profiles of red (Physalis alkekengi L., RP) and yellow (P. pubescens L., YP) Physalis fruits cultivated in three provinces of China were characterized. YP fruits showed significantly lower levels of total organic acids and elevated total sugars than those of RP. A total of 18 compounds was tentatively identified in hydromethanolic extracts of Physalis fruits applying HPLC-DAD-ESI-MS

Topics: Amino Acids; Ascorbic Acid; China; Chromatography, High Pressure Liquid; Citric Acid; Color; Consumer Behavior; Coumaric Acids; Food Analysis; Food Quality; Fructose; Fruit; Glucose; Hardness; Hydrogen-Ion Concentration; Malates; Mass Spectrometry; Physalis; Phytochemicals; Quinic Acid; Sucrose; Tartrates; Taste

An activatable fluorescence monitoring platform based on a novel Maillard reaction product from d-glucose and L-arginine was prepared through a facile one-pot approach and applied for simultaneous detection of d-isoascorbic acid and tartaric acid. In this work, the new Maillard reaction product GLA was first obtained, and its fluorescence intensity can be effectively quenched by KMnO

Topics: Ascorbic Acid; Fluorescent Dyes; Hydrogen-Ion Concentration; Limit of Detection; Maillard Reaction; Potassium Permanganate; Spectrometry, Fluorescence; Tartrates

Rose-scented geranium (Pelargonium sp.) is widely known as aromatic and medicinal herb, accumulating specialized metabolites of high economic importance, such as essential oils, ascorbic acid, and tartaric acid. Ascorbic acid and tartaric acid are multifunctional metabolites of human value to be used as vital antioxidants and flavor enhancing agents in food products. No information is available related to the structural and functional properties of the enzymes involved in ascorbic acid and tartaric acid biosynthesis in rose-scented geranium. In the present study, transcriptome mining was done to identify full-length genes, followed by their bioinformatic and molecular modeling investigations and understanding of in silico structural and functional properties of these enzymes. Evolutionary conserved domains were identified in the pathway enzymes. In silico physicochemical characterization of the catalytic enzymes revealed isoelectric point (pI), instability index, aliphatic index, and grand average hydropathy (GRAVY) values of the enzymes. Secondary structural prediction revealed abundant proportion of alpha helix and random coil confirmations in the pathway enzymes. Three-dimensional homology models were developed for these enzymes. The predicted structures showed significant structural similarity with their respective templates in root mean square deviation analysis. Ramachandran plot analysis of the modeled enzymes revealed that more than 84% of the amino acid residues were within the favored regions. Further, functionally important residues were identified corresponding to catalytic sites located in the enzymes. To, our best knowledge, this is the first report which provides a foundation on functional annotation and structural determination of ascorbic acid and tartaric acid pathway enzymes in rose-scanted geranium.

Topics: Antioxidants; Ascorbic Acid; Computational Biology; Computer Simulation; Databases, Genetic; Geranium; Oils, Volatile; Phylogeny; Plant Oils; Structural Homology, Protein; Tartrates; Transcriptome

Analysis with (15) N NMR revealed that alanine, a universal cellular stress signal, accumulates in etiolated duckweed plants exposed to 15-min pulsed UV light, but not in the absence of UV irradiation. The addition of 10 mm vitamin C, a radical scavenger, reduced alanine levels to zero, indicating the involvement of free radicals. Free D-alanine was detected in (15) N NMR analysis of the chiral amino acid content, using D-tartaric acid as solvent. The accumulation of D-alanine under stress conditions presents a new perspective on the biochemical processes taking place in prokaryote and eukaryote cells.

Topics: Alanine; Araceae; Ascorbic Acid; Etiolation; Magnetic Resonance Spectroscopy; Nitrogen Isotopes; Solutions; Stress, Physiological; Tartrates; Ultraviolet Rays

The Eurasian grapevine (Vitis vinifera L.) is the most widely cultivated and economically important horticultural crop in the world. As a one of the origin area, Anatolia played an important role in the diversification and spread of the cultivated form V. vinifera ssp. vinifera cultivars and also the wild form V. vinifera ssp. sylvestris ecotypes. Although several biodiversity studies have been conducted with local cultivars in different regions of Anatolia, no information has been reported so far on the biochemical (organic acids, sugars, phenolic acids, vitamin C) and antioxidant diversity of local historical table V. vinifera cultivars grown in Igdir province. In this work, we studied these traits in nine local table grape cultivars viz. 'Beyaz Kismis' (synonym name of Sultanina or Thompson seedless), 'Askeri', 'El Hakki', 'Kirmizi Kismis', 'Inek Emcegi', 'Hacabas', 'Kerim Gandi', 'Yazen Dayi', and 'Miskali' spread in the Igdir province of Eastern part of Turkey.. Variability of all studied parameters is strongly influenced by cultivars (P < 0.01). Among the cultivars investigated, 'Miskali' showed the highest citric acid content (0.959 g/l) while 'Kirmizi Kismis' produced predominant contents in tartaric acid (12.71 g/l). The highest glucose (16.47 g/100 g) and fructose (15.55 g/100 g) contents were provided with 'Beyaz Kismis'. 'Kirmizi Kismis' cultivar had also the highest quercetin (0.55 mg/l), o-coumaric acid (1.90 mg/l), and caffeic acid (2.73 mg/l) content. The highest ferulic acid (0.94 mg/l), and syringic acid (2.00 mg/l) contents were observed with 'Beyaz Kismis' cultivar. The highest antioxidant capacity was obtained as 9.09 μmol TE g(-1) from 'Inek Emcegi' in TEAC (Trolox equivalent Antioxidant Capacity) assay. 'Hacabas' cultivar had the highest vitamin C content of 35.74 mg/100 g.. Present results illustrated that the historical table grape cultivars grown in Igdir province of Eastern part of Turkey contained diverse and valuable sugars, organic acids, phenolic acids, Vitamin C values and demonstrated important antioxidant capacity for human health benefits. Further preservation and use of this gene pool will be helpful to avoid genetic erosion and to promote continued agriculture in the region.

Topics: Acids; Antioxidants; Ascorbic Acid; Caffeic Acids; Citric Acid; Coumaric Acids; Crops, Agricultural; Dietary Carbohydrates; Fruit; Gallic Acid; Hydroxybenzoates; Polyphenols; Tartrates; Turkey; Vitis

Carboxylate-rich organic acids play an important role in controlling the growth of apatite crystals and the extent of mineralization in the natural bone. The objective of this work was to investigate the effect of organic acids on calcium phosphate (CaP) nucleation on nanofiber microsheets functionalized with a glutamic acid peptide and osteogenic differentiation of human mesenchymal stem cells (hMSCs) seeded on the CaP-nucleated microsheets. High molecular weight poly(dl-lactide) (DL-PLA) was mixed with low molecular weight L-PLA conjugated with Glu-Glu-Gly-Gly-Cys peptide, and the mixture was electrospun to generate aligned nanofiber microsheets. The nanofiber microsheets were incubated in a modified simulated body fluid (mSBF) supplemented with different organic acids for nucleation and growth of CaP crystals on the nanofibers. Organic acids included citric acid (CA), hydroxycitric acid (HCA), tartaric acid (TART), malic acid (MA), ascorbic acid (AsA), and salicylic acid (SalA). HCA microsheets had the highest CaP content at 240 ± 10% followed by TART and CA with 225 ± 8% and 225 ± 10%, respectively. The Ca/P ratio and percent crystallinity of the nucleated CaP in TART microsheets was closest to that of stoichiometric hydroxyapatite. The extent of CaP nucleation and growth on the nanofiber microsheets depended on the acidic strength and number of hydrogen-bonding hydroxyl groups of the organic acids. Compressive modulus and degradation of the CaP nucleated microsheets were related to percent crystallinity and CaP content. Osteogenic differentiation of hMSCs seeded on the microsheets and cultured in osteogenic medium increased only for those microsheets nucleated with CaP by incubation in CA or AsA-supplemented mSBF. Further, only CA microsheets stimulated bone nodule formation by the seeded hMSCs.

Topics: Ascorbic Acid; Calcium Phosphates; Cell Differentiation; Citrates; Citric Acid; Humans; Malates; Mesenchymal Stem Cells; Nanofibers; Oligopeptides; Salicylic Acid; Tartrates

Demand for broccoli has increased due to its high content of bioactive compounds. However, broccoli is a perishable commodity with a short shelf life mainly due to dehydration, yellowing and losses of bioactive compounds. Thus, efficient treatments to preserve broccoli quality are needed.. The effect of heat treatment on senescence and antioxidant compounds evolution during storage at 20 °C was evaluated in organic and conventionally grown broccoli. Senescence evolved quickly as manifested by floral head yellowing, which was higher in conventional than in organic broccolis, but senescence was significantly delayed by heat treatment. All organic acids, including ascorbic acid, were found at higher concentrations in organic than in conventional broccoli at harvest but decreased during storage in all broccolis. Phenolic concentration and antioxidant activity (in both hydrophilic and lipophilic fractions) also decreased during storage, although these decreases were higher in conventional than in organic broccolis, and no differences were found attributable to heat treatment.. Heat treatment was effective in delaying broccoli senescence, manifested by chlorophyll retention. In addition, organic broccoli maintained higher concentrations of bioactive compounds (ascorbic acid and phenolics) and antioxidant potential during storage than conventional broccoli, with higher potential health beneficial effects.

Topics: Antioxidants; Ascorbic Acid; Brassica; Chlorophyll; Flowering Tops; Food Preservation; Food Quality; Food Storage; Food, Organic; Hot Temperature; Hydrophobic and Hydrophilic Interactions; Malates; Phenols; Pigments, Biological; Plant Stems; Spain; Tartrates; Time Factors

This study involves the evaluation of the effect of certain stabilizers, that is, citric acid (CT), tartaric acid (TA) and boric acid (BA) on the degradation of ascorbic acid (AH(2) ) in oil-in-water cream formulations exposed to the UV light and stored in the dark. The apparent first-order rate constants (0.34-0.95 × 10(-3) min(-1) in light, 0.38-1.24 × 10(-2) day(-1) in dark) for the degradation reactions in the presence of the stabilizers have been determined. These rate constants have been used to derive the second-order rate constants (0.26-1.45 × 10(-2) M(-1) min(-1) in light, 3.75-8.50 × 10(-3) M(-1) day(-1) in dark) for the interaction of AH(2) and the individual stabilizers. These stabilizers are effective in causing the inhibition of the rate of degradation of AH(2) both in the light and in the dark. The inhibitory effect of the stabilizers is in the order of CT > TA > BA. The rate of degradation of AH(2) in the presence of these stabilizers in the light is about 120 times higher than that in the dark. This could be explained on the basis of the deactivation of AH(2) -excited triplet state by CT and TA and by the inhibition of AH(2) degradation through complex formation with BA. AH(2) leads to the formation of dehydroascorbic acid (A) by chemical and photooxidation in cream formulations.

Topics: Ascorbic Acid; Boric Acids; Citric Acid; Hydrogen-Ion Concentration; Kinetics; Spectrophotometry, Ultraviolet; Tartrates

The accumulation of L-ascorbate (Asc) in fruits is influenced by environmental factors including light quantity. Fruit exposure to ambient light is often reduced by the surrounding leaf canopy, and can be altered by cultivation practices. The influence of reduced sunlight exposure on the accumulation of Asc and its catabolites was investigated in field-grown berries of the cultivated grapevine Vitis vinifera L. cv. Shiraz.. Growth under sunlight-eliminated conditions resulted in reduced berry fresh weight, chlorosis and a reduced total L-ascorbate pool size. The concentration of the Asc catabolite L-tartaric acid (TA) was reduced in berries grown without light. Conversely, concentrations of oxalic acid (OA), an alternative catabolite of Asc, and malic acid (MA), were unaffected by shading the berries during development. Brief and significant reductions in transcription of the Asc metabolic genes were observed in shade-grown berries after 4 weeks of dark acclimatisation whilst a key TA biosynthetic gene was not regulated by light.. The results demonstrate that light-regulation of Asc and TA occurs only at brief stages of development and that OA and MA accumulation is light independent. Additionally, the comparable ratios of TA product to Asc precursor under both light regimes suggest that the diversion of Asc to TA is driven by factors that are not responsive to light. These findings suggest that an altered light regime is not the key to manipulating TA or MA levels in the harvested berry.

Topics: Acclimatization; Agriculture; Ascorbic Acid; Biomass; Darkness; Fruit; Gene Expression Regulation, Plant; Genes, Plant; Malates; Oxalic Acid; Sunlight; Tartrates; Vitis

The consumption of acidic soft drinks may lead to demineralization and softening of human dental enamel, known as dental erosion. The aims of this in vitro study were to determine: (i) if different acids with a similar sensorial acidic taste lead to different hardness loss of enamel and (ii) if the fruit acids tartaric, malic, lactic or ascorbic acid lead to less hardness loss of enamel than citric or phosphoric acid when their concentration in solution is based on an equivalent sensorial acidic taste.. Enamel samples of non-erupted human third molars were treated with acidic solutions of tartaric (TA), malic (MA), lactic (LA), ascorbic (AA), phosphoric (PA) and citric (CA) acids with a concentration that gave an equivalent sensorial acidic taste. The acidic solutions were characterized by pH value and titratable acidity. Atomic force microscopy (AFM) based nanoindentation was used to study the nano mechanical properties and scanning electron microscopy (SEM) was used to study the morphology of the treated enamel samples and the untreated control areas, respectively.. The investigated acids fell into two groups. The nano hardnesses of MA, TA and CA treated enamel samples (group I) were statistically significantly greater (p<0.05) than the nano hardnesses of PA, AA and LA treated enamel samples (group II). Within each group the nano hardness was not statistically significantly different (p>0.05). The SEM micrographs showed different etch prism morphologies depending on the acid used.. In vitro, the acids investigated led to different erosion effects on human dental enamel, despite their equivalent sensorial acidic taste. This has not been reported previously.

Topics: Acids; Analysis of Variance; Ascorbic Acid; Beverages; Citric Acid; Dental Enamel; Elastic Modulus; Hardness; Humans; Hydrogen-Ion Concentration; Lactic Acid; Malates; Phosphoric Acids; Tartrates; Taste; Tooth Erosion

The synthesis of three types of pulvinic acid analogues, using a diversity-oriented strategy starting from a single compound, dimethyl l-tartrate, is described. Lacey-Dieckmann condensation, alcohol dehydration and Suzuki-Miyaura cross-couplings were employed in the course of the analogues syntheses. The evaluation of the antioxidant properties of the 28 synthesized analogues was carried out using antioxidant capacity assays (protection of thymidine and β-carotene) and free radical scavenging assays (DPPH radical and ABTS radical cation). This allowed to assess the relative influence of the groups bonded to the tetronic ring and to the exocyclic double bond on the activity, as well as the importance of this exocyclic double bond. It was shown that the presence of an electron-donating group on the 3-position of the tetronic ring had a beneficial effect. It was shown in several assays that the presence of the exocyclic bond was not crucial to the activity.

Topics: Benzothiazoles; beta Carotene; Biphenyl Compounds; Carboxylic Acids; Free Radical Scavengers; Lactones; Picrates; Sulfonic Acids; Tartrates; Thymidine

Fresh fruits are well accepted as a good source of the dietary antioxidant ascorbic acid (Asc, Vitamin C). However, fruits such as grapes do not accumulate exceptionally high quantities of Asc. Grapes, unlike most other cultivated fruits do however use Asc as a precursor for the synthesis of both oxalic (OA) and tartaric acids (TA). TA is a commercially important product in the wine industry and due to its acidifying effect on crushed juice it can influence the organoleptic properties of the wine. Despite the interest in Asc accumulation in fruits, little is known about the mechanisms whereby Asc concentration is regulated. The purpose of this study was to gain insights into Asc metabolism in wine grapes (Vitis vinifera c.v. Shiraz.) and thus ascertain whether the developmental demand for TA and OA synthesis influences Asc accumulation in the berry.. We provide evidence for developmentally differentiated up-regulation of Asc biosynthetic pathways and subsequent fluctuations in Asc, TA and OA accumulation. Rapid accumulation of Asc and a low Asc to dehydroascorbate (DHA) ratio in young berries was co-ordinated with up-regulation of three of the primary Asc biosynthetic (Smirnoff-Wheeler) pathway genes. Immature berries synthesised Asc in-situ from the primary pathway precursors D-mannose and L-galactose. Immature berries also accumulated TA in early berry development in co-ordination with up-regulation of a TA biosynthetic gene. In contrast, ripe berries have up-regulated expression of the alternative Asc biosynthetic pathway gene D-galacturonic acid reductase with only residual expression of Smirnoff-Wheeler Asc biosynthetic pathway genes and of the TA biosynthetic gene. The ripening phase was further associated with up-regulation of Asc recycling genes, a secondary phase of increased accumulation of Asc and an increase in the Asc to DHA ratio.. We demonstrate strong developmental regulation of Asc biosynthetic, recycling and catabolic genes in grape berries. Integration of the transcript, radiotracer and metabolite data demonstrates that Asc and TA metabolism are developmentally regulated in grapevines; resulting in low accumulated levels of the biosynthetic intermediate Asc, and high accumulated levels of the metabolic end-product TA.

Topics: Ascorbic Acid; Fruit; Galactose; Gene Expression Profiling; Gene Expression Regulation, Plant; Mannose; Oxalic Acid; Oxidation-Reduction; Reverse Transcriptase Polymerase Chain Reaction; RNA, Plant; Tartrates; Vitis

The change in microviscosity of the aqueous and lipid phases of wheat flour dough, during heating and subsequent cooling, has been measured using novel spin probes based on the isoindolin-yloxyl structure. The spin probes, water and/or lipid soluble, were used with combinations of dough ingredients: diacetyl tartaric acid ester of monoglycerides (DATEM), salt, yeast, and sodium ascorbate. The lipid soluble probe showed that DATEM does not produce a homogeneous phase with endogenous lipids but is found in a separate, less mobile phase. Also, the lipids were shown not to be involved in the baking process, although DATEM may be incorporated into the gelled starch matrix. The water soluble probe enabled starch gelatinization to be investigated in detail and showed that gelatinization produces a reduction of dielectric constant. The technique is appropriate for the detailed examination of the behavior of different ingredients during baking and also potentially to examine interactions between ingredients and flour components in dough.

Topics: Ascorbic Acid; Electron Spin Resonance Spectroscopy; Esters; Flour; Glutens; Hot Temperature; Monoglycerides; Saccharomyces cerevisiae; Spin Labels; Tartrates; Triticum

The biosynthetic pathway of L-tartaric acid, the form most commonly encountered in nature, and its catabolic ties to vitamin C, remain a challenge to plant scientists. Vitamin C and L-tartaric acid are plant-derived metabolites with intrinsic human value. In contrast to most fruits during development, grapes accumulate L-tartaric acid, which remains within the berry throughout ripening. Berry taste and the organoleptic properties and aging potential of wines are intimately linked to levels of L-tartaric acid present in the fruit, and those added during vinification. Elucidation of the reactions relating L-tartaric acid to vitamin C catabolism in the Vitaceae showed that they proceed via the oxidation of L-idonic acid, the proposed rate-limiting step in the pathway. Here we report the use of transcript and metabolite profiling to identify candidate cDNAs from genes expressed at developmental times and in tissues appropriate for L-tartaric acid biosynthesis in grape berries. Enzymological analyses of one candidate confirmed its activity in the proposed rate-limiting step of the direct pathway from vitamin C to tartaric acid in higher plants. Surveying organic acid content in Vitis and related genera, we have identified a non-tartrate-forming species in which this gene is deleted. This species accumulates in excess of three times the levels of vitamin C than comparably ripe berries of tartrate-accumulating species, suggesting that modulation of tartaric acid biosynthesis may provide a rational basis for the production of grapes rich in vitamin C.

Topics: Ascorbic Acid; Base Sequence; Catalysis; Cloning, Molecular; DNA Primers; Expressed Sequence Tags; Gene Expression Profiling; Genes, Plant; Molecular Sequence Data; Plants; Reverse Transcriptase Polymerase Chain Reaction; Tartrates; Transcription, Genetic

The effect of added organic acids on the calcium availability of vegetables was investigated using the dialysis profiles obtained from an in vitro simulated gastrointestinal digestion with continuous-flow dialysis method. Citric acid was the most effective enhancer followed by tartaric, malic, and ascorbic acids. For amaranth, which has a low calcium availability (5.4%), a significant increase of availability was observed with increasing concentrations of all acids studied. With the continuous-flow dialysis approach, organic acids could be observed to promote the dialyzability even at an elevated intestinal pH. An enhancement effect from added organic acids was not clearly observed for Chinese kale, which itself contains a high amount of available calcium (52.9%).

Topics: Ascorbic Acid; Calcium; Carboxylic Acids; Citric Acid; Dialysis; Digestion; Humans; Intestinal Absorption; Malates; Nutritive Value; Tartrates; Vegetables

To develop an HPLC method for the simultaneous separation and determination of oxalic acid (OA), tartaric acid(TA), malic acid(MA), vitamin C (VC), lactic acid (LA), acetic acid (AA) citric acid (CA) and succinic acid (SA) in Fructus mume.. Analytical column was Zorbax Eclipse XDB C18. Mobile phase was 0.5% (NH4) H2PO4 aqueous solution and detection wavelength was 214 nm. The flow rate of mobile phase was 0.5 mL x min(-1).. The regression equations (pH 2. 8, adjusted with phosphoric acid) of eight constituents have been established, r = 0.999 7, 0. 999 8, 0.999 2, 0.999 6, 0.999 1, 0.999 5, 0.999 8, 0.999 2 respectively. Meanwhile, the content and proportion relationship of eight organic acids in Fructus mume which yielded in Fujian (China) were investigated.. This method was simple, accuracy and quick. The method can be used for the purpose of routine analysis and the quality control of a botanic (Fructus mume) containing these organic acid components.

Topics: Acetic Acid; Ascorbic Acid; Carboxylic Acids; Chromatography, High Pressure Liquid; Citric Acid; Fruit; Lactic Acid; Malates; Oxalic Acid; Plants, Medicinal; Prunus; Quality Control; Reproducibility of Results; Succinic Acid; Tartrates

It has been hypothesized that dietary nitrite augments the antimicrobial activity of gastric acid after conversion to nitric oxide and other reactive nitrogen intermediates, thus resulting in increased resistance against gastrointestinal infection. In this study, we showed that the reducing agents ascorbic acid and glutathione reduced the activity of acidified nitrite against Yersinia enterocolitica (P < 0.001). In contrast, iodide and thiocyanate increased the antimicrobial activity (P < 0.001), whereas hydroxyacids (citrate, lactate, and tartarate) had no measurable effects.

Topics: Acids; Anti-Infective Agents; Antioxidants; Ascorbic Acid; Citric Acid; Glutathione; Humans; Iodides; Lactic Acid; Nitrites; Tartrates; Thiocyanates; Yersinia enterocolitica; Yersinia Infections

A method for the simultaneous separation and direct determination of oxalic acid (OA), tartaric acid (TA), malic acid (MA), vitamin C (VC), citric acid (CA), and succinic acid (SA) in Fructus mume using reversed-phase high-performance liquid chromatography with a UV detector in an acidic medium is presented in this study. In the experiment, the optimization of chromatographic conditions (i.e., the pH and flow rate of the mobile phase, the absorption wavelength, and temperature of column) that affect the separation degree and peak shape of organic acids has been obtained. The linear ranges are found to be 0.05-4.7 microg for OA (r = 0.9999), 0.11-10.5 microg for TA (r = 0.9999), 0.114-11.4 microg for MA (r = 0.9999), 0.033-3.30 microg for VC (r = 0.9999), 0.155-15.5 microg for CA (r = 0.9998), and 0.194-19.4 microg for SA (r = 0.9996). For OA, TA, MA, VC, CA, and SA, the even recovery (n = 3) of six effective components are 100.9%, 99.97%, 101.2%, 102.1%, 101.1%, and 100.7%, respectively, and the largest relative standard deviation (n = 11) for the six components is less than 1.7%. The detection limits are 0.01 microg for OA, TA, and VC; 0.05 microg for MA; 0.03 microg for CA; and 0.1 microg for SA. In a single chromatographic run, OA, TA, MA, VC, CA, and SA can be determined in less than 7 min. The method can be used for the purpose of routine analysis and the quality control of a botanic (Fructus mume) containing these effective components.

Topics: Ascorbic Acid; Chromatography, High Pressure Liquid; Citric Acid; Malates; Oxalic Acid; Rosaceae; Spectrophotometry, Ultraviolet; Succinic Acid; Tartrates

Excessive consumption of acidic fruit juices is associated with dental morbidity. The pH and buffering capacities of fruit juices packaged and consumed in Canada were measured, and the implications on dental pathology of consuming juices of these qualities are discussed. Canadian fruit juices have a pH below the critical dissolving pH of enamel, and have buffering capacities similar to juices produced and consumed elsewhere in the world. Citrus, apple, and grape juice, or blends of these juices, are all potentially hazardous to teeth. Erosion, attrition, decay and dentinal hypersensitivity may all result from abusive juice drinking.

Topics: Ascorbic Acid; Beverages; Buffers; Canada; Citrates; Citric Acid; Dentin Sensitivity; Fruit; Humans; Hydrogen-Ion Concentration; Malates; Sodium Hydroxide; Tartrates; Tooth Demineralization; Tooth Erosion

In 38 yeast genera tested, utilization of D-glucarate was uncommon, occurring with only 10 strains out of 373. The ability was prominent among Cryptococcus strains, with 8 out of 8 tested being positive, including the pathogen Cryptococcus neoformans. The ability was present also in Trichosporon where 2 out of the 4 strains tested were positive. There was a correlation between ability to utilize D-glucarate, galactarate, L-tartarate, and D-glucuronate. Use of L-ascorbate occurred in more genera than use of D-glucarate, but all strains that grew on D-glucarate grew on L-ascorbate. The utilization of certain hydroxylated carboxylates by strains, mainly found in two genera, is of interest in identifying the catabolic pathways involved, in taxonomic studies, and in developing rapid methods of yeast identification.

Topics: Ascorbic Acid; Cryptococcus; Cryptococcus neoformans; Culture Media; Glucaric Acid; Sugar Acids; Tartrates; Trichosporon; Yeasts

Topics: Adult; Aged; Ascorbic Acid; Biological Availability; Calcium Oxalate; Citrates; Citric Acid; Diet; Female; Flavonoids; Humans; Hydrolyzable Tannins; Intestinal Absorption; Iron; Malates; Middle Aged; Oryza; Phenols; Phytic Acid; Polymers; Polyphenols; Tartrates; Vegetables

Topics: Adrenal Cortex Hormones; Ascorbic Acid; Epinephrine; Humans; Hydrochloric Acid; Solutions; Tartrates